I adore scalloped potatoes. Why on earth anyone would use the packaged scalloped potatoes when the real ones are so easy. They make an excellent and elegant side dish that is not very expensive, and would be wonderful for Thanksgiving.
The ingredients: Potatoes, cream, butter, parsley, chives, Swiss cheese, Parmesan cheese, salt and pepper.
Preheat oven to 350°F. Butter a large casserole dish
Slice two pounds of russet potatoes, thinly.
Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 cup of the Swiss cheese. Sprinkle with a little Parmesan, chives and parsley
Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining Swiss cheese. Sprinkle with a little Parmesan, parsley and chives..
Top the casserole with the remaining potato slices. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
Add the half and half.
Cover the casserole with aluminum foil and bake in the oven for one hour.
After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese. Return to the oven for an additional 30-40 minutes.
When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
Oh they are heavenly.
3 Tbsp butter
2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives (optional)
2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
Salt and pepper